Yet another quiche! This one, because I happened to find canned crab meat at the supermarket when I was out shopping the other day. Although that might not seem like anything special in, well, just about any other country, it was a huge and pleasant surprise to me. I use crab meat in lots of dishes and I was vastly disappointed when I found that most Finnish supermarkets simply didn’t carry it back when we first moved here. I’d have my out-of-country friends load up on it when they came visiting, which I’m sure got them all kinds of weird looks if the customs officials bothered to check their bags.
Ingredients pile for crab and cheese quiche. Note the two cans of crab meat — still quite unknown in most of this seemingly shellfish-despising country. It’s a bit pricey (over €4 a can), but chalk that up to rarity – it’s still easier to get this way than waiting for twice yearly visits from friends and family 😉 It’s a German brand known for “luxury” foods, which kind of made me laugh because they could have just stocked a much-more available Swedish brand that’s priced about the same as, say, canned salmon. Probably would cost less for them, too. I might have to mention this to a store manager next time we’re there…
Anyway! I used About.com’s Crab Quiche recipe as a base, but did a fair amount of tweaking. Some ingredient substitution, but mostly just doubled the filling, since I like a plump quiche. Eggs and crab go so well together, I didn’t see the point of just having a thin layer of it barely coating the pie crust like they show in the picture. Need a pie crust recipe? I’ll point you to Simply Recipes’ pâte brisée, which I use for just about everything these days.
Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.